POST-PANDEMIC FOODS: From meat produced in 3D printers to hyperprotein fungi, the future of food will be increasingly linked to technological developments.

Claude Kramer

apr 2021 · MB Cooltura

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The food paradigm with which humanity entered the 21st century is no longer viable. Not the miles that food travels, not food waste, not health scourges such as obesity, diabetes or cardiovascular disorders, caused directly by food and that are related to 70% of deaths in the world. It is not just about replacing animal-based foods, or about environmental pollution: it ́s about the possibility of changing the game rules in the world through accessible nutritious food, a democratization (and decentralization) of proteins. Technology will be the matrix of the new paradigm. The future of food includes complex matrix meat produced in 3D printers, hyperprotein mushrooms, mycoprotein and other fermentations, biological engineering and a field yet to be explored in terms of food designed to directly benefit our health.

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Claude Kramer is a sociologist, member of the Research Group on Digital Culture & Network Theory, he combines an academic career with contributions in the most important press media worldwide.